Coming: September 2017Cooking doesn't have to be complicated - that's why Jamie's Quick & Easy 5-Ingredient Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and melty Cheddar, all topped off with crisp, golden filo, and ready to tuck into in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.

Voted #21 Worlds Best Restaurants 2017Publication: November 2008A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour.Somer Sivrioglu grew up in Istanbul and moved to Sydney when he was 25. He now runs Efendy restaurant in Sydney, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. David Dale is an Australian political journalist, commentator on popular culture, and food writer. In his earlier books, David analysed how Italian cooking conquered the world. He's convinced that 'Turkish is going to be the next international invader'.

Bringing you authentic recipes that sit at the heart of the country's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentinian ice cream; and some classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious cuisine in its rich cultural context.

Publication Date: October 2014Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since. In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations. His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).

Coming 18 September 2017.Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes – including Chicken Fricassee and Sticky Toffee Pudding – to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus.

AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.

No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favourites.

As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.

Publication Date: October 2016 The definitive guide to cooking great fish.Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.

Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.

'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry

'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum

Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

Australia's bestselling cookbook author returns with a stunning new book, Basics to Brilliance - and a TV series tie in. Australia's most trusted and best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance. Donna believes that, just like anything you want to be good at, mastering the basics is how you build confidence. So, in this book, she's sharing all her favourite, tried and true recipes - think the perfect tender steak, golden roast chicken, crispy pork belly, her nan's sponge cake, and of course the fudgiest brownies! Each basic recipe is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows. Take Donna's 'no-fail meringue mixture' - once mastered, this basic recipe can be tweaked to be turned into the perfect pavlova; divinely flavoured salted caramel, chocolate, rosewater and pistachio, and raspberry meringues for an elegant afternoon tea; or a silky smooth and tangy lemon meringue pie for a divine dessert for a dinner party. This is your ultimate guide to being brilliant in the kitchen! Basics to Brilliance is a luxurious hardback, featuring beautiful photography and featuring over 200 recipes. This is a book you will want to treasure forever. In 2011, Donna's first television series - fast, fresh, simple - premiered on LifeStyle, garnering her a 2012 Astra award for Best New Female Personality and went on to air in more than 17 countries worldwide. In 2016 , Donna is returning to Foxtel with a brand new eight part show, Basics to Brilliance, based on this book, which will go to air in late May and be on repeat rotation as the book goes on sale.

Voted #67 Worlds Best Restaurants 2017Benu the cookbook is a tribute to the experience of dining at this famous restaurant in San Francisco. Using a classic Benu tasting menu as its narrative spine, Lee will take the reader through over 30 recipes using each one to share anecdotes on food, cooking and his inspiration. Stories Lee will share include everything from the difference between western and eastern seasoning, to defining American cuisine and the influence of kung-fu films on his food and in doing so will create a cookbook with broad appeal.

Publication Date: 21 October 2015Chef and owner of two-hatted Biota Dining in Bowral, New South Wales, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes.Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world.In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.

Biographical note Chef and owner of two hatted Biota Dining & Rooms in NSW Bowral, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised particularly for his commitment to sustainability and his imaginative modern food. The restaurant takes its name from the word Biota (noun) meaning animals and plant life of a particular region. Winning a coveted chef's hat in the first year of opening, Biota Dining has become one of the most awarded regional restaurants in NSW. This is his first book.Biota Dining was honoured in the Australian Financial Review Top 100 Restaurants 2015 and won The Sydney Morning Herald Good Food Guide Regional Restaurant of the Year 2015 and 2014. In 2013 James was awarded Electrolux Young Restaurateur of the Year.